商用动物和植物汉堡的感官特性比较
Rebecca A Forster1, Emma Hassall2, Louwrens C Hoffman2
1School of Chemical Engineering, The University of Queensland, St Lucia, Queensland, Australia.
Journal of texture studies
|May 30, 2024
概括
感官分析显示,以动物为基础的汉堡在肉味和果汁性方面出色,而以植物为基础的汉堡则表现出明显的豆类音调. 弥合这些感官差距是提高植物性肉类接受度的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 消费者行为 消费者行为
背景情况:
- 全球植物性肉类替代品市场正在迅速扩大.
- 复制传统肉类复杂的感官属性仍然是该行业面临的重大挑战.
- 了解感官差异对于提高消费者对肉类类型的接受度至关重要.
研究的目的:
- 为了识别和量化在澳大利亚市场上可用的动物和植物汉堡产品之间的感觉差异.
- 确定有助于消费者接受的特定感官属性 (香味,质地,味道,后味).
- 为开发改进的植物性肉类替代品提供见解.
主要方法:
- 一个训练有素的感官小组 (n=14) 评估了19种商用汉堡产品 (8种动物性,11种植物性).
- 在口服加工过程中评估了包括香味,风味,质地,果汁度,脂肪度和后味在内的感官属性.
- 对比分析侧重于影响消费者认知的关键差异.
主要成果:
- 基于动物的汉堡在有肉味的气味,有肉味的味道,乌玛米,果汁度,脂肪度和湿度方面被评为更高.
- 植物性汉堡在豆类和苦味属性方面得分更高,但缺乏肉质特征.
- 与植物替代品相比,基于动物的产品的凝聚力较低.
结论:
- 动物汉堡和植物汉堡之间存在显著的感官差距,特别是在肉质属性和口感方面.
- 通过产品创新解决这些差异对于增加消费者接受植物性肉类至关重要.
- 未来的研究应该专注于增强植物性肉类类型的可取感官特征.
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